Christmas Braised Lamb Shanks with Herb Infusion – festive perfection

_Ingredients:_

– 4 lamb shanks
– 2 tablespoons olive oil
– 2 large onions, chopped
– 4 garlic cloves, minced
– 2 large carrots, diced
– 2 celery stalks, diced
– 1 cup red wine
– 4 cups beef or lamb broth
– 2 tablespoons tomato paste
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 2 bay leaves
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

_Directions:_

1. Preheat your oven to 325°F (165°C). Season the lamb shanks generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks on all sides until golden brown, about 8-10 minutes total. Remove and set aside.
3. In the same pot, add onions, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir in the tomato paste and cook for 1 minute.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
5. Add the broth, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid. Bring to a gentle simmer.
6. Cover the Dutch oven with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
7. Remove the lamb shanks and strain the sauce if desired. Serve the shanks with the sauce ladled over and garnish with fresh parsley.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 540 kcal | Servings: 4 servings